Braised Short Ribs Recipe
Looking for a hearty, restaurant-quality dinner you can make at home? This braised short ribs recipe is the perfect slow-cooked meal, featuring rich, beefy flavor and a melt-in-your-mouth texture in a lovely, savory red wine sauce. This is the kind of dish that feels special yet requires very little hands-on effort, making it perfect for cozy weekends and winter dinner parties.
These braised short ribs are all about developing deep flavor through simple, classic techniques. Searing the ribs builds richness, while slow oven braising allows the meat to become irresistibly tender; it’s what gives the meat that fall-off-the-bone quality that will impress any guest. Aromatic vegetables, herbs, and red wine come together to create a luxurious sauce that’s perfect for spooning over mashed potatoes or polenta. It’s a timeless recipe that delivers consistent, impressive results with little to no fuss.
Ingredients – What You Need
- Beef Short Ribs: English-cut beef short ribs are ideal for braising. Their marbling and connective tissue break down slowly, resulting in incredibly tender meat and a rich sauce. If you can’t find English-cut for whatever reason (though any butcher should have some), then flanken-cut is also a great option for this recipe. Note however that the difference in cut means that this alternative cooks a bit faster: check for doneness about half an hour earlier. A classic beef chuck would also work in a pinch, just opt for bone-in and cut it into big chunks. Whatever alternative you choose, make sure to keep an extra close eye on doneness.
- Salt & Black Pepper: Simple seasoning is all that’s needed to enhance the natural flavor of the beef. Season generously before searing.
- Oil: Olive oil or any vegetable oil works well for achieving a deep, golden-brown sear without burning.
- Onions, Carrots & Celery: This classic mirepoix forms the backbone of the sauce, adding sweetness and depth as it cooks down.
- Garlic: Freshly minced garlic adds aromatic warmth without overpowering the dish.
- Tomato Paste: Cooking the tomato paste briefly caramelizes it, intensifying flavor and adding body (plus a nice bit of sweetness) to the sauce.
- Red Wine: A dry red wine provides acidity and richness. Choose something you’d enjoy drinking, as its flavor concentrates during cooking. If you don’t want to use wine, that’s also perfectly fine. While it is the classic choice, wine can be replaced with more beef stock (in equal amount to what would have been wine) plus a splash of Worcestershire sauce or red wine vinegar to add back that acidity.
- Beef Stock: Stock adds savoury depth and balances the wine for a full-bodied braising liquid.
- Fresh Herbs & Bay Leaves: Thyme, rosemary, and bay leaves infuse the sauce with subtle herbal notes that complement the beef beautifully.
- Brown Sugar (Optional): Just a touch helps balance acidity from the wine and tomatoes without making the dish sweet.
- Butter (Optional): Stirring in butter at the end gives the sauce a glossy, velvety finish.
- Fresh Parsley: A final garnish of parsley adds color and freshness just before serving.
How to Make Braised Short Ribs
Follow along with my simple instructions to learn how to make braised short ribs in your home kitchen.
1. Prepare the Ribs:
Pat the short ribs dry with paper towel and season generously on all sides with salt and black pepper.
2. Sear for Flavor:
Heat the oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the ribs in batches until deeply browned on all sides, about 2-3 minutes per side. Remove and set aside.
3. Build the Flavor Base:
Lower the heat to medium and add the onions, carrots, and celery to the same pot (this way, we don’t lose the flavor our pot gained while searing the meat!). Cook for 6-8 minutes until softened and lightly caramelized. Stir in the garlic and cook for about 30 seconds until fragrant.
4. Tomato Paste & Deglaze:
Add the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly. Pour in the red wine, scraping up all the browned bits from the bottom of the pot. Simmer for 5-7 minutes to reduce slightly.
5. Braising Setup:
Stir in the beef stock, thyme, rosemary, bay leaves, and brown sugar if using. Return the ribs to the pot, bone-side down. The liquid should come about three-quarters of the way up the ribs.
6. Braise Low and Slow:
Cover and transfer to a 325°F (160°C) oven. Braise for 2½ to 3 hours, turning the ribs once halfway through, until the meat is fork-tender and falling off the bone.
7. Finish the Sauce:
Remove the ribs and tent loosely with foil. Discard herb stems and bay leaves. Skim excess fat from the surface if needed. Simmer the sauce on the stovetop until slightly thickened, then stir in butter if using.
8. Serve:
Return the ribs to the sauce to warm through. Garnish with fresh parsley and serve over mashed potatoes, polenta, or buttery noodles.
Freezing & Storage
Store leftover braised short ribs in an airtight container in the refrigerator for up to 4 days. The flavor improves overnight, making this dish ideal for make-ahead meals.
To freeze, allow the ribs and sauce to cool completely, then freeze fully submerged in the sauce for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
The secret to truly flavorful short ribs is building layers of flavor from start to finish. It starts with seasoning the meat well and taking the time to deeply brown the ribs, which creates rich, savory notes right from the beginning. From there, slowly braising the ribs in a well-balanced liquid with aromatics, herbs, and a touch of acidity allows the flavors to deepen while the meat becomes tender.
Cooking low and slow is key: it gives the connective tissue time to break down and lets the sauce develop into something rich and complex. Searing the ribs first builds deep flavor, then gently cooking them in liquid at a low temperature lets the meat absorb all those rich, savory flavors over time. This method produces fall-apart beef ribs with a deeply developed sauce that simply can’t be achieved with fast cooking techniques.
Short ribs do become more tender the longer they cook, but only up to a certain point. Don’t just start cooking your ribs for longer if they aren’t tender enough for you: slow, gentle cooking is what makes a tender texture but cooking them too long (or at too high a temperature) can cause the meat to dry out, so low heat and careful timing are key.
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Braised Short Ribs Recipe
Ingredients
- 4 pounds Beef Short Ribs English-cut
- 2½ tsp Kosher Salt plus more to taste
- 1½ tsp Black Pepper freshly ground
- 2 Olive Oil or Vegetable Oil
- 2 large Yellow Onions chopped
- 3 large Carrot chopped
- 3 Celery Stalks chopped
- 6 Garlic Cloves minced
- 3 tbsp Tomato Paste
- 2 cups Red Wine 500 ml, dry
- 3 cups Beef Stock 750 ml
- 6-8 Fresh Thyme Sprigs
- 2 Fresh Rosemary Sprigs
- 2 Bay Leaves
- 1-2 tsp Brown Sugar optional
- 2 tbsp Butter optional, for finishing
- ¼ cup Fresh Parsley finely chopped (for garnish)
Instructions
- Prepare the Ribs: Season ribs generously with salt and pepper.
- Sear: Brown ribs on all sides in hot oil; remove and set aside.
- Sauté Vegetables: Cook onions, carrots, and celery until softened; add garlic briefly.
- Deglaze: Stir in tomato paste, then add wine and reduce.
- Braise: Add stock, herbs, and ribs; cover and cook at 325°F (160°C) for 2½–3 hours.
- Finish Sauce: Reduce sauce on stovetop, stir in butter if desired.
- Serve: Garnish with parsley and serve hot.
